Marshmallows – Home Made
Marshmallows are fluffy, chewy sugar candy and we all love them - cute cushiony yummies! Marshmallows have a very soft spongy texture, with delicate sweet flavor. This home-made marshmallow recipe is a simple way to achieve those yummy fluffy cute looking candies, in your own kitchen. I found the home-made version more soft and fluffy than the packet ones. They are very delicious and, when you make your own marshmallows; you can cut them into various shapes beside squares using cookie cutters. If you have a stand mixer, It is super easy to make. And if you don't have one, the hand blender will do just the right job. Only requirement will be that you will need another person to pour in the boiling hot sugar syrup into the dissolved gelatin while you will be slowly whisking.You will require a candy thermometer, so its easier to know, when to pour the hot sugar syrup to the gelatin.
- 1 cup cold water
- 20 gm gelatin unflavored
- 400 gm white sugar granulated
- 1 cup corn syrup
- 1 tbsp vanilla extract
- Few drops food color
- 1 pinch Salt
For dusting to prevent sticking
- 1/4 cup icing sugar
- 1/4 cup corn flour
- Mix icing sugar and corn flour in a small bowl. Lightly butter the bottom and sides of a baking pan 13/9 . Line the bottom with a parchment paper. Then sift the mix of sugar and cornflour on the parchment paper, this will ensure that the set marshmallows will release easy.
- In a bowl add 1/2 cup of water, sprinkle the gelatin over the water and let it stand until the gelatin softens. This will take about 10 minutes. Meanwhile in a heavy bottomed sauce pan add the sugar, corn syrup, salt and the remaining 1/2 cup water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Let it boil for about 10 minutes without stirring . Check the temperature with a candy thermometer, keep boiling until the syrup reaches 115* C.
- Remove from the heat, and with the mixer running on the slow speed, slowly pour the hot syrup into the gelatin mixture in a slow thin stream. Then gradually increase the speed on high and beat until the mixture has tripled in volume and is very thick and stiff. This might take about 12 minutes. Now add the vanilla extract and the food color. Beat to combine for another minute or so.
- Scrape the marshmallow mixture into the prepared pan and spread with a damp offset spatula or a spoon. The mixture will be sticky, so just smooth it out with a slightly wet finger. Sprinkle some icing sugar and cornstarch mixture over the top and let it stand for about 8 hours.
- When done run a small sharp knife on the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with sugar and corn flour mix. Peel off the parchment paper and dust again. Cut into the shapes you want using a cookie cutter or kitchen scissors. Dust the sides of the pieces with some more sugar and corn flour mix and shake off the excess. Store in an airtight container and ENJOY!
- Before you start to make marshmallow, it is very important to have all the ingredients and equipment ready.
- Measure all the ingredients accurately.
- While pouring the hot syrup, maintain a slow steady stream. Other wise the sugar syrup will be too hot when it hits the gelatin causing the marshmallow mixture to break later when you try to spread it.
- If you are using a stand mixer, set it to low-speed at first and then on high till you get the volume and gloss. If you are using an electric hand mixer, Use a hand whisk at first while pouring and then switch to the electric mixer till the gloss and volume. This is because the hand-held mixers might be very high-speed and can cause the hot syrup to splatter.
- The batter will become very thick after constant beating for 7 minutes, but don’t give up, keep beating till you get slapping sounds of the batter banging on the walls of the bowl.
- You will have to beat for almost 12 minutes. After beating, the marshmallow cream will be cold and stiff enough to hold the shape. Make sure you are working quick while transferring the cream to the mold. The cream has to be cold to the touch; other wise marshmallows will be sticky and wet at the bottom when done.
- Check your thermometer for accuracy. make sure it is working properly.
- Let the marshmallow cream rest into the mould for at least 7 to 8 hours, or leave it overnight.
- If you are using a cookie cutter to shape your marshmallows, dip the edge of the cutter into the mixture of corn flour and icing sugar to prevent sticking.
- Use a clean kitchen scissor or a pizza roller to cut the squares. Don’t forget to dust these as well with corn starch and icing sugar.
- Store the marshmallows in an air tight container at room temperature.
Calories: 237 kcal | Carbohydrates: 60 g | Protein: 1 g | Fat: 0.2 g | Saturated Fat: 0.001 g | Polyunsaturated Fat: 0.001 g | Monounsaturated Fat: 0.002 g | Sodium: 26 mg | Potassium: 3 mg | Fiber: 0.02 g | Sugar: 58 g | Calcium: 6 mg | Iron: 0.1 mg
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Feedback from ITC Head Chef Rahul Shrivastava (Plattershare Recipe Contest July 2015 panelist) \”I cannot make them so perfectly as u have done. I hope these are actually done by you only!! I trust you though :)\”
your recipes are very well explained !!